One of my favorite things about these scones is they freeze so well. From freezer to finished, they’re ready in under 20mins. You really can’t beat that! Also, it should be noted that my English boyfriend has insisted these are not, in fact, scones. Has my whole life been a lie? I’m still not sure what the difference is between what I know of as a scone, and a traditional English scone. Until I can do some in-depth research abroad, I will keep making these. Authentic or not, they’re dreamy!
P.S I think he was mostly put off by the shape.
2 cups all-purpose flour
2 1/2tsp baking powder
1/2 tsp salt
zest from one orange
1/2c unsalted butter, chilled or frozen is even better!
1/2c heavy cream, plus extra for brushing on top
1/2c coconut sugar, plus extra for sprinkling on top
1tsp vanilla bean paste
1 heaping cup of cranberries roughly chopped
Scones are like biscuits you want everything as cold as possible. I always measure out all the ingredients and leave the freezer for 10mins.
First pre-heat your oven to 400 degrees. Whisk all dry ingredients (flour, salt, BP, coconut sugar) in a bowl. Next take your chilled butter and grate it into the bowl of dry ingredients with a box grater. Then begin to rub the butter into the flour with your fingers.
Work quickly you want everything to stay cold. Once the butter is incorporated (leaving a few flakes of butter whole) pour in the cream and mix until just barely combined. Add in the cranberries and gently fold it all together.
Alternatively this these steps can be done in a food processor. I however hate nothing more than hauling out, setting up and washing my food processor so I never use it. Hands are fine but do whichever works best for you.
Tip the contents of the bowl onto your work surface using a little flour so it doesn’t stick. You can shape and cut out the scones however you want. I formed the dough into a circle and cut wedges but you could use cutters too.
Place your cut scones onto a lined baking sheet and put them into the freezer for 10 minutes. If you want, at this point you can freeze half your scones in a ziplock back and keep them in there until you’re ready to use them, but thats totally up to you. Next, take them out, brush with a little extra cream and sprinkle with coconut sugar then bake them for 18-20 mins until just golden around the edges. Let cool then dig in!
This recipe is totally adaptable for other flavors; blueberry, raspberry, chocolate chip, whatever you want. Let me know what flavor combinations you try in the comments below!